1. Warm up the oven and prep the pan
   Preheat the oven to 325°F (160°C). Line a 12-cup muffin tin with liners or place silicone cups in the wells. Lining the tin makes it much easier to take the cheesecakes out once they’re chilled.

(If you want a fancier look, use a removable-bottom mini cheesecake pan — no fiddly liners needed.)

2. Make the crust
   Combine the graham cracker crumbs, sugar, and melted butter in a bowl and stir until the mixture feels like damp sand. Spoon about a tablespoon of the crumb mixture into each liner and press down firmly with the back of a spoon or a small glass to form a compact base.

Bake the crusts for 5 minutes, then set the tins aside to cool slightly while you mix the filling. A tightly packed base helps the mini cheesecakes hold together when you bite into them.

3. Whip up the cheesecake filling
   Beat the softened cream cheese in a large bowl with an electric mixer until smooth — around 2–3 minutes. Add the sugar and vanilla and continue mixing until everything is well combined and slightly airy.

Beat in the eggs one at a time, keeping the mixer on low speed after each addition. Finally, fold in the sour cream or Greek yogurt until the batter looks silky. Try not to overbeat after the eggs go in; too much air can lead to cracks.

4. Fill and bake
   Divide the batter evenly among the prepared cups, filling each about three-quarters full. Slide the tray into the oven and bake for 18–20 minutes, or until the centers are mostly set (they’ll still have a tiny wobble).

Turn off the oven, crack the door open, and leave the cheesecakes inside for about 10 minutes to cool gently. Transfer the tin to a wire rack and let them cool to room temperature, then chill in the fridge for at least 2 hours so they firm up.

5. Turn them into gnomes (decoration time!)
   Wash and hull the strawberries, trimming the top so each berry sits flat when inverted. Once the cheesecakes are cold, remove them from the liners.

Pipe or spoon a generous mound of whipped cream onto the front-center of each mini cheesecake to form a fluffy beard. Place an upside-down strawberry on top of the whipped cream to act as the gnome’s hat. Add a small dollop of whipped cream to the strawberry tip for a pom-pom, then press a mini white chocolate chip or candy pearl just beneath the hat as a tiny nose.

A piping bag with a small round or star tip makes the whipped-cream beard look tidy and consistent, but a spoon works fine if you’re keeping it casual.

6. Final touches and serving
   Lightly dust the gnomes with powdered sugar for a snowy finish. Arrange them on a holiday platter with sprigs of pine, fresh cranberries, or festive sprinkles and serve chilled.